1/2 c AM Amaranth Flour 1 c AM Unbleached White Flour 2 tb Dry milk 1 ts Non-alum baking powder 1/8 ts Sea salt (optional) 1/3 c AM Unrefined Vegetable Oil 1/3 c Honey or maple syrup 4 tb Water 1/2 ts Vanilla or almond extract Dried papaya - (chopped into 1/2" chunks) Mix dry ingredients and liquids in separate bowls, then combine and mix thoroughly. Drop spoonfuls of batter on lightly oiled baking sheet, and press a chunk of papaya into the center of each cookie. Bake at 325 F. for 12-15 minutes. Cool on a rack before serving. Makes about 18 cookies. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias